Duanwu stepping on the curve, the continuation of hundreds of years of Maotai wine craft?

"Qu is the bone of wine", as the saccharification and fermentation agent of winemaking, the quality of the quartz directly determines the taste and style of the original wine. As a representative of China's high-grade liquor brand, Maotai soy sauce type liquor production process continues from ancient times to the present day seasonal production methods, when the annual Dragon Boat Festival period around the people to eat rice dumplings, watch the dragon boat race, brewing Maotai workers began in accordance with the ancient technology strict production of quartz, which is known as the "Dragon Boat Festival stepped on the qu", today's traditional festivals The first time I've seen this, I've seen it, and I've seen it, and I've seen it.

The so-called "Dragon Boat Festival" is the time of year when people start to make liquor quartz at the Dragon Boat Festival. It is the beginning of a production cycle for authentic soy sauce-flavored liquor in Moutai Town, and it is generally the beginning of the production of wine quatre at the time of the Dragon Boat Festival. Wine quartz is an essential ingredient in the fermentation of grain into wine spirits. Moutai town soy sauce type liquor are used in the local high quality winter wheat, under the high temperature (usually 40 degrees Celsius or more) to make the quartz.

On the eve of the Dragon Boat Festival, the town of Moutai, Guizhou Province, starts harvesting wheat, the raw material for brewing wine. After the Dragon Boat Festival wheat harvest is completed, it is the highest temperature of the year, with the most suitable high temperature, you can start stepping on the Moutai wine with the big song, the so-called stepping on the song, that is, the female workers use both feet to step out of the middle of the high, four sides of the low "tortoise back shape" big song, this shape is conducive to the growth of microorganisms, at the same time, high temperature can make these Microorganisms are mixed into the qu block to secrete a large number of enzymes to accelerate the conversion of starch and protein into sugar.

And the sorghum raw material is called sand in the production process of soy sauce-type liquor. In the annual large production cycle, the material is pitched twice, the first time the material is called under the sand, the second time the material is called brown sand, and after the material is pitched there are still eight times of fermentation, in total, a large cycle of about 10 months. Therefore, Moutai wine is made of wheat as wine, sorghum as raw materials, can be said to "mention the essence of sorghum, take the soul of wheat", which is why Moutai wine has become one of the reasons for high-end liquor.

The steps to crush the wheat and make the quartz block at the Dragon Boat Festival. Every year, after the Dragon Boat Festival, the winemakers begin to make the qu yin (曲药). The wheat is crushed, stirred with water and the "mother song" and placed in a wooden box, where workers stand and step on it with their feet. Many sauce brands in Moutai town follow this ancient process, such as Guotai, Xiwu, Zhenwu and Sauce Leader.

The blocks are loaded into warehouses to preserve them. After the wheat is "stepped on" and made into "cubes", it is wrapped in straw and "binned". About 10 days later, then "turn the warehouse", is to turn the block up and down, so that each side of the full contact with microorganisms. This is usually done twice. After another 30-40 days, the blocks are ready to leave the warehouse, but they need to be stored for more than 40 days before they can be used. Before use, the blocks are "chopped", the more they are chopped, the better. After this process, it takes at least 3-5 months to produce a qualified piece of brewer's music.

Why is the Dragon Boat Festival stepping on the song Dragon Boat Festival is in the summer, the temperature in the local song-making workshop in Maotai is often as high as 40 degrees Celsius. The high temperature is favorable for the growth of microorganisms, these microorganisms are mixed into the block to secrete a large number of enzymes, which can accelerate the conversion of starch, protein, etc. into sugar. In summer, the door of the workshop is covered with a layer of small insects called "mosquitoes", people can even suck in a mouth a few, and the production of music needs to be such a microbial environment.

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